1 1/2 c Cranberries, Fresh — 1/4 c Butter — softened
Halved Extra Melted Butter — for
3/4 c Confectioner’s Sugar Topping
3 c All-Purpose Flour — sifted 2 Eggs — lightly beaten
3 ts Baking Powder 1 1/4 c Milk
1 ts Salt 1/2 c Walnuts — chopped
1/3 c Brown Sugar — packed
Preheat oven to 350 F. Combine halved cranberries and powdered sugar
in a small bowl and let stand. Sift flour, baking powder, and salt
together. Then beat brown sugar, butter, and eggs until smooth.
Gradually add flour mixture, alternating with milk. Blend until
smooth. Add cranberry mixture and nuts. Place in a lightly greased 9
x 5 x 3-inch loaf pan and bake for 1 hour. When done, remove from pan
and brush with melted butter. Yield: 1 tea cake.
Yields
1 servings